Classic Frittata

02Method

1. Preheat oven to 180C. Whisk eggs and milk together in a large bowl, season with salt and pepper.
2. Heat olive oil in an oven-safe pan over medium heat. Add onion and capsicum, cook for 5 minutes until softened.
3. Pour egg mixture over the vegetables in the pan, stirring gently to distribute evenly.
4. Sprinkle cheese and herbs over the top.
5. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer to the oven.
6. Bake for 15-18 minutes until puffed and set in the centre. Rest for 5 minutes before slicing.

03Notes & substitutions

• Mushrooms, spinach, zucchini, or leftover roasted vegetables all work well stirred through.
• Swap feta or cheddar for whatever cheese is on hand.
• Add crumbled cooked bacon or diced ham for a heartier result.
• Vegetarian as written.

04Common mistakes

• Skipping the stovetop start — starting the set on the stovetop before baking gives a better rise and texture than going straight into the oven.
• Overbaking — a frittata left in too long turns rubbery; pull it once the centre is just set.
• Not resting before slicing — cutting straight from the oven makes it fall apart; give it the full 5 minutes.

05Storage & leftovers